Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk

Antonio Dario Troise, Nina A. Dathan, Alberto Fiore, Giovanni Roviello, Anna Di Fiore, Simonetta Caira, Marina Cuollo, Giuseppina De Simone, Vincenzo Fogliano, Simona M. Monti

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

Fructosamines, also known as Amadori products, are formed by the condensation of glucose with the amino group of amino acids or proteins. These compounds are precursors of advanced glycation end products (AGEs) that can be formed either endogenously during aging and diabetes, and exogenously in heat-processed food. The negative effects of dietary AGEs on human health as well as their negative impact on the quality of dairy products have been widely described, therefore specific tools able to prevent the formation of glycation products are needed. Two fructosamine oxidase enzymes isolated from Aspergillus sp. namely, Faox I and Faox II catalyze the oxidative deglycation of Amadori products representing a potential tool for inhibiting the Maillard reaction in dairy products. In this paper, the ability of recombinant Faox I and II in limiting the formation of carboxy-methyl lysine (CML) and protein-bound hydroxymethyl furfurol (b-HMF) in a commercial UHT low lactose milk and a beta-lactoglobulin (β-LG) glucose model system was investigated. Results show a consistent reduction of CML and b-HMF under all conditions. Faox effects were particularly evident on b-HMF formation in low lactose commercial milk. Peptide analysis of the β-LG glucose system identified some peptides, derived from cyanogen bromide hydrolysis, as suitable candidates to monitor Faox action in milk-based products. All in all data suggested that non-enzymatic reactions in dairy products might be strongly reduced by implementing Faox enzymes.
Original languageEnglish
Pages (from-to)279–288
Number of pages10
JournalAmino Acids
Volume46
Issue number2
Early online date21 Apr 2013
DOIs
Publication statusPublished - Feb 2014

Fingerprint

Dairy products
Maillard Reaction
Dairy Products
Lactose
Fructosamine
Milk
Glucose
Lysine
Enzymes
Processed foods
Cyanogen Bromide
Lactoglobulins
Peptides
Advanced Glycosylation End Products
Proteins
Aspergillus
Medical problems
Condensation
Hydrolysis
Oxidoreductases

Cite this

Troise, Antonio Dario ; Dathan, Nina A. ; Fiore, Alberto ; Roviello, Giovanni ; Di Fiore, Anna ; Caira, Simonetta ; Cuollo, Marina ; De Simone, Giuseppina ; Fogliano, Vincenzo ; Monti, Simona M. / Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk. In: Amino Acids. 2014 ; Vol. 46, No. 2. pp. 279–288.
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Troise, AD, Dathan, NA, Fiore, A, Roviello, G, Di Fiore, A, Caira, S, Cuollo, M, De Simone, G, Fogliano, V & Monti, SM 2014, 'Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk', Amino Acids, vol. 46, no. 2, pp. 279–288. https://doi.org/10.1007/s00726-013-1497-x

Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk. / Troise, Antonio Dario; Dathan, Nina A.; Fiore, Alberto; Roviello, Giovanni; Di Fiore, Anna; Caira, Simonetta; Cuollo, Marina; De Simone, Giuseppina; Fogliano, Vincenzo; Monti, Simona M.

In: Amino Acids, Vol. 46, No. 2, 02.2014, p. 279–288.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk

AU - Troise, Antonio Dario

AU - Dathan, Nina A.

AU - Fiore, Alberto

AU - Roviello, Giovanni

AU - Di Fiore, Anna

AU - Caira, Simonetta

AU - Cuollo, Marina

AU - De Simone, Giuseppina

AU - Fogliano, Vincenzo

AU - Monti, Simona M.

PY - 2014/2

Y1 - 2014/2

N2 - Fructosamines, also known as Amadori products, are formed by the condensation of glucose with the amino group of amino acids or proteins. These compounds are precursors of advanced glycation end products (AGEs) that can be formed either endogenously during aging and diabetes, and exogenously in heat-processed food. The negative effects of dietary AGEs on human health as well as their negative impact on the quality of dairy products have been widely described, therefore specific tools able to prevent the formation of glycation products are needed. Two fructosamine oxidase enzymes isolated from Aspergillus sp. namely, Faox I and Faox II catalyze the oxidative deglycation of Amadori products representing a potential tool for inhibiting the Maillard reaction in dairy products. In this paper, the ability of recombinant Faox I and II in limiting the formation of carboxy-methyl lysine (CML) and protein-bound hydroxymethyl furfurol (b-HMF) in a commercial UHT low lactose milk and a beta-lactoglobulin (β-LG) glucose model system was investigated. Results show a consistent reduction of CML and b-HMF under all conditions. Faox effects were particularly evident on b-HMF formation in low lactose commercial milk. Peptide analysis of the β-LG glucose system identified some peptides, derived from cyanogen bromide hydrolysis, as suitable candidates to monitor Faox action in milk-based products. All in all data suggested that non-enzymatic reactions in dairy products might be strongly reduced by implementing Faox enzymes.

AB - Fructosamines, also known as Amadori products, are formed by the condensation of glucose with the amino group of amino acids or proteins. These compounds are precursors of advanced glycation end products (AGEs) that can be formed either endogenously during aging and diabetes, and exogenously in heat-processed food. The negative effects of dietary AGEs on human health as well as their negative impact on the quality of dairy products have been widely described, therefore specific tools able to prevent the formation of glycation products are needed. Two fructosamine oxidase enzymes isolated from Aspergillus sp. namely, Faox I and Faox II catalyze the oxidative deglycation of Amadori products representing a potential tool for inhibiting the Maillard reaction in dairy products. In this paper, the ability of recombinant Faox I and II in limiting the formation of carboxy-methyl lysine (CML) and protein-bound hydroxymethyl furfurol (b-HMF) in a commercial UHT low lactose milk and a beta-lactoglobulin (β-LG) glucose model system was investigated. Results show a consistent reduction of CML and b-HMF under all conditions. Faox effects were particularly evident on b-HMF formation in low lactose commercial milk. Peptide analysis of the β-LG glucose system identified some peptides, derived from cyanogen bromide hydrolysis, as suitable candidates to monitor Faox action in milk-based products. All in all data suggested that non-enzymatic reactions in dairy products might be strongly reduced by implementing Faox enzymes.

U2 - 10.1007/s00726-013-1497-x

DO - 10.1007/s00726-013-1497-x

M3 - Article

VL - 46

SP - 279

EP - 288

JO - Amino Acids

JF - Amino Acids

SN - 0939-4451

IS - 2

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